Thick-cut chips

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Thick-cut chips

Description

Thick-cut chips are all the rage and these beauties add rosemary for a flavour hit,

Cooking Time

Preparation Time :35 Min

Cook Time : 25 Min

Total Time : 1 Hr 0 Min

Ingredients

Serves :
  • 6 medium (1kg) pontiac potatoes or red delight potatoes, peeled


  • Vegetable oil, for deep-frying


  • 1 teaspoon sea salt


  • 2 teaspoons coarsely chopped fresh rosemary leaves

Directions

  • Cut potatoes into 1cm thick slices. Cut slices into 1cm thick chips. Layer between sheets of paper towel to remove excess moisture. Stand for 10 minutes.
  • Heat oil in a wok or large deep frying pan over medium-high heat. Deep-fry potato, in batches, until potato rises to the surface and turns opaque. Using a slotted spoon, transfer chips to a tray lined with paper towel. Cool for 15 minutes.
  • Reheat oil. Deep-fry chips, in batches, for a further 3 to 4 minutes or until golden. Drain on paper towel. Transfer to a bowl. Add salt and rosemary. Toss to coat. Serve.